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This Homemade Granola Recipe is crunchy, lightly sweet, cozy with cinnamon and ridiculously easy to customize. Make a batch once and you’ll have a grab-and-go breakfast, yogurt topper, lunchbox snack and late-night handful situation ready for the whole week.
Kellie’s Note
It’s Crunch Time
Homemade granola is one of those things I almost always have tucked away in the pantry, right next to the coffee and the snacks I pretend are “for the kids.” It’s easy, it makes the kitchen smell like a cozy little breakfast cafe, and it saves me from standing in front of the fridge at 7 AM wondering what on earth I’m going to eat.
I’ve made a lot of granola over the years, and the best granola recipe is the one that gives you that perfect balance: crispy, golden oats, just enough sweetness, a little salt to make everything pop, and lots of room for the fun stuff. Nuts, dried fruit, coconut, chocolate chips, seeds…whatever you love or whatever is hanging out in the pantry gets an invitation.
This Homemade Granola recipe is simple enough for a weekday meal prep moment but delicious enough that you’ll start sprinkling it on everything. Yogurt? Yes. Smoothie bowls? Absolutely. Ice cream? Don’t mind if I do.
Why You’ll Love My Homemade Granola
- It’s pantry-friendly. Most of the ingredients are things you probably already have on hand: oats, nuts, spices, maple syrup or honey, oil and dried fruit.
- It’s easy to customize. This is a very “choose your own adventure” granola recipe. Use almonds, pecans, walnuts, pumpkin seeds, dried cherries, cranberries, raisins, chocolate chips or coconut. You are the boss of your breakfast.
- It’s perfect for make-ahead breakfasts. Bake a batch, let it cool, stash it in a jar and breakfast is ready for days.
- It’s better than store-bought. Homemade granola tastes fresher, toastier and so much more flavorful than the boxed or bagged stuff. Plus, you control how sweet it is and what goes into it.
- It makes the best snack. I love it by the handful when I need something crunchy, especially in that weird afternoon window when lunch is long gone and dinner feels like a lifetime away.
Ingredients For Homemade Granola
- Old-Fashioned Rolled Oats – These are the base of the granola and give you that hearty, chewy-crisp texture. Don’t use instant oats here; they’re too fine and won’t bake up with the same texture. Quick oats can work in a pinch, but rolled oats really are best.
- Nuts – Almonds, pecans and walnuts all work beautifully. Use one kind or a mix. If you want a nut-free granola, swap in more seeds like pumpkin seeds or sunflower seeds.
- Coconut Flakes – Unsweetened coconut flakes add a little natural sweetness and that toasty, almost buttery flavor once they hit the oven. Not a coconut fan? Leave it out and add more oats, nuts or seeds.
- Seeds – Pumpkin seeds or sunflower seeds give the granola extra crunch and make it feel a little more hearty. Chia seeds, flaxseed or sesame seeds can be added too, but I like to mix smaller seeds in with larger ones so the texture stays interesting.
- Spices – Cinnamon keeps things warm and cozy without overpowering the granola. You can also add a pinch of nutmeg, cardamom, ginger or pumpkin pie spice depending on the season.
- Salt – Don’t skip it. A little kosher salt balances the sweetness and makes the toasted oat and nut flavors stand out.
- Maple Syrup or Honey – Both work as the sweetener and help everything bake up golden and crisp. Maple syrup gives it a deeper, cozy flavor, while honey makes it a little more floral and classic.
- Oil – Melted coconut oil adds a subtle richness, but a neutral oil works well too. Avocado oil, canola oil or vegetable oil are all good options. Olive oil can be used if you like a slightly more savory, fruity flavor.
- Vanilla Extract – Vanilla rounds everything out and gives the granola that bakery-style flavor that makes it hard to stop snacking.
- Dried Fruit – Raisins, cranberries, dried cherries or chopped apricots are all great. Stir them in after baking so they stay soft and chewy instead of drying out in the oven.
- Optional Mix-Ins – Chocolate chips, mini chocolate chunks, cacao nibs, banana chips, freeze-dried fruit or extra coconut are all fair game. Just remember: chocolate goes in after the granola cools unless you’re going for melted chocolate granola clusters, which honestly doesn’t sound terrible.
How to Make Granola
- Prep the pan. Start by heating the oven and lining a large baking sheet with parchment paper. This keeps cleanup easy and helps prevent those sticky oat clusters from clinging to the pan.
- Mix the dry ingredients. In a large bowl, stir together the oats, nuts, coconut, seeds, cinnamon and salt. Make sure everything is evenly combined so every bite has a little crunch, spice and sweetness.
- Add the sweetener. In a smaller bowl or measuring cup, whisk together the maple syrup or honey, oil and vanilla until glossy and smooth.
- Coat the oats. Pour the wet mixture over the oat mixture and stir well. Take an extra minute here, the oats should look lightly shiny all over, not dry in some spots and drenched in others.
- Spread and press. Spread the granola onto the prepared baking sheet in an even layer. For chunkier granola clusters, press the mixture down firmly with a spatula before baking.
- Bake until golden. Bake until the granola is lightly golden and your kitchen smells like toasted oats, warm cinnamon and maple. Stir about halfway through so it browns evenly, but don’t overdo it if you want bigger clusters.
- Cool completely. The granola may still feel a little soft when it comes out of the oven, and that’s exactly what you want. Let it cool completely on the pan so it crisps up.
- Finish with fruit. Once cool, stir in the dried fruit and break the granola into whatever size pieces you like.
How to Store Leftovers
- Store homemade granola in an airtight container at room temperature for up to 2 weeks. A glass jar, cereal container or any tightly sealed pantry container works well.
- Make sure the granola is completely cool before storing it. If it’s still warm, steam can get trapped in the container and soften all that beautiful crunch.
- You can also freeze granola if you want to make a bigger batch. Store it in a freezer-safe bag or container for up to 3 months. Let it come to room temperature before serving.
Kellie’s Tips for the best Granola
- Use old-fashioned oats. They give you the best hearty texture and hold up well in the oven.
- Press before baking for clusters. If big granola clusters are your love language, press the mixture firmly into the pan before baking and don’t stir too aggressively.
- Let it cool completely. Granola crisps as it cools, so don’t panic if it feels soft when it first comes out of the oven.
- Add dried fruit after baking. This keeps raisins, cranberries, cherries and apricots chewy instead of tough.
- Watch the edges. Coconut and nuts toast quickly, especially near the end of baking.
- Don’t skip the salt. It’s the little thing that makes this taste like the best granola recipe instead of just sweet oats.
- Make it your own. Swap the nuts, change the fruit, add chocolate, toss in extra seeds or use whatever you already have in the pantry.
What To Serve with Homemade Granola
- Spoon it over Greek yogurt with berries and a drizzle of honey.
- Sprinkle it on smoothie bowls for crunch.
- Serve it with milk like cereal.
- Layer it into yogurt parfaits for an easy make-ahead breakfast.
- Add it to vanilla ice cream for a sweet-salty crunch.
- Sprinkle it over stewed apples, peaches or pears.
- Pack it in snack bags for road trips, lunchboxes or busy afternoons.
- Use it as a topping for chia pudding or overnight oats.
More Easy Breakfast recipes
If you love having simple breakfast recipes ready to go, try these next:
- Overnight Breakfast Casserole
- How to Make Muesli
- Morning Glory Muffins
- Morning Glory Zucchini Muffins
- Blueberry Muffins
- French Toast
- Homemade Egg McMuffin Sandwiches
- Pitaya Bowl
Homemade Granola is one of those easy little recipes that pays you back all week long. It’s crunchy, cozy, customizable and ready whenever you need a quick breakfast or snack. Once you make it yourself, it’s really hard to go back to the store-bought bag.
Homemade Granola Recipe
This easy Homemade Granola Recipe is crunchy, lightly sweet and perfect for keeping stocked in the pantry for quick breakfasts and snacks. Made with oats, nuts, coconut, seeds, warm cinnamon, maple syrup or honey, and dried fruit, it’s simple to customize with whatever you have on hand.
Equipment
- baking sheet
- wooden spoon or spatula
- measuring cup
- measuring spoon
Ingredients
- 3 cups old-fashioned rolled oats
- 1 cup chopped nuts, such as almonds, pecans, or walnuts
- 1 cup unsweetened coconut flakes, optional
- 1/2 cup seeds, such as pumpkin seeds or sunflower seeds
- 1 teaspoon cinnamon
- 1/2 teaspoon kosher salt
- 1/3 cup maple syrup or honey
- 1/3 cup melted coconut oil or neutral oil
- 1 teaspoon vanilla extract
- 1 cup dried fruit, such as raisins, cranberries, cherries, or chopped apricots
Instructions
- Heat the oven to 325°F. Line a large baking sheet or sheet pan with parchment paper.
- In a large bowl, stir together the oats, nuts, coconut, seeds, cinnamon, and salt.
- In a small bowl or measuring cup, whisk together the maple syrup, oil, and vanilla.
- Pour the wet mixture over the oat mixture and stir until everything is evenly coated.
- Spread the granola in an even layer on the prepared baking sheet.
- Bake for 25 to 35 minutes, stirring once halfway through, until lightly golden.
- Let the granola cool completely on the pan. It will crisp up as it cools.
- Stir in the dried fruit.
- Store in an airtight container at room temperature for up to 2 weeks.
Notes
- For chunkier granola, press the mixture firmly into an even layer before baking and avoid stirring until halfway through.
- Keep a close eye on the granola toward the end of baking. Nuts and coconut can go from golden to too-dark quickly.
- The granola will continue to crisp as it cools, so let it cool completely on the baking sheet before storing.
- Add dried fruit after baking so it stays chewy instead of hard.
- Add chocolate chips only after the granola is completely cool so they don’t melt.
- Store in an airtight container at room temperature for up to 2 weeks.
Nutrition
Calories: 307kcal, Carbohydrates: 26g, Protein: 6g, Fat: 21g, Saturated Fat: 10g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 2g, Sodium: 102mg, Potassium: 199mg, Fiber: 5g, Sugar: 8g, Vitamin A: 3IU, Vitamin C: 0.3mg, Calcium: 39mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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